Tex-Mex Hot Dogs: A Flavor-Packed Starter Recipe for New Cooks
🌭 Classic hot dogs get a bold makeover! These Tex-Mex hot dogs are loaded with zesty toppings like spicy salsa, melty cheese, and fresh avocado—easy enough for beginners, delicious enough for everyone. 🧅🧄🌶️
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 hot dog buns (your choice of classic, whole wheat, or gluten-free)
- 4 beef franks (or chicken sausages as an alternative)
- 1 cup roasted corn (about 2 ears of corn, grilled and kernels removed)
- 1 cup canned pinto beans, drained and rinsed
- ½ cup red onion, finely diced
- 1 red bell pepper, diced
- ½ cup salsa (mild, medium, or hot depending on preference)
- ½ cup Mexican crema or sour cream
- ½ cup fresh cilantro, chopped
Instructions
Step 1: Prepare the Grill and Corn
Preheat your grill to high heat. If you’re using fresh corn on the cob, remove the husks and place the corn directly on the hot grill grates. Rotate the corn every couple of minutes to ensure even roasting. You’re looking for lightly charred, golden-brown kernels.
Once the corn is evenly roasted, remove it from the grill and set it aside to cool for a few minutes. When it’s cool enough to handle, stand the cob upright on a cutting board and slice downward with a sharp knife to remove the kernels. Place the roasted corn in a bowl and set aside.
Step 2: Grill the Hot Dogs
Keep your grill hot. Place the beef franks (or chicken sausages) on the grates and grill until heated through and lightly charred. This usually takes about 5 to 7 minutes, depending on the heat of your grill and the thickness of the sausages.
Rotate them occasionally to ensure even cooking. Once done, transfer them to a clean plate.
Step 3: Toast the Buns
Open the buns and place them cut-side down on the grill. Toast for about 1 to 2 minutes, or until lightly golden and crisp. Keep a close eye on them—buns can go from toasted to burnt quickly.
Step 4: Assemble the Hot Dogs
Place one grilled frank in each bun. Top generously with the roasted corn, pinto beans, diced red onion, red bell pepper, and spoonfuls of salsa. Drizzle with Mexican crema and finish with a sprinkle of chopped cilantro.
Step 5: Serve Immediately
Tex-Mex Hot Dogs are best enjoyed right away while the franks are hot and the toppings are fresh.
Notes
- Don’t worry about perfect grill marks: The goal is to heat the hot dogs evenly and get a little char for flavor. A medium-high grill will do the trick.
- Use tongs for flipping: Tongs give you better control and help you avoid burns or accidentally dropping food on the grill.
- Chopping vegetables: If you’re new to knife work, take your time. Use a sharp knife and keep your fingers tucked in as you hold the food.
- Layering tips: Start with heavier toppings like beans and corn before adding salsa and crema. This keeps everything from sliding out.
- Watch your heat: If your hot dogs are browning too quickly, move them to a cooler part of the grill or lower the heat.